Tannia (Xanthosoma sagittifolium) is one of the rarer provisons or staples available here on the islands. At least to me, it seems rare because the only time I see it, most times, is around the lenten season or once in a while at the market. Maybe I’m wrong, but it could be one of the the main reasons it is expensive. Scarcity perhaps? or just a simple case of demand and supply.
Tannia (also called yautia, new cocoyam tanier, and malanga) is considered an energy food, much like cassava, sweet potato and yam. Also, tannia is a favourite for many because of its unique flavour and texture. This is why I am eager to share this recipe with my readers. So keep an eye out for it in the market, you know it is a quick seller. I promise, you will enjoy this dish.
This dish was simple to prepare, and it can become an exquisite addition your repertoire of cooking. You can also pair it with vegetable or beans, such as string beans. I enjoyed this dish with with some steamed string beans. All the textures paired wonderfully. I wanted to avoid an extra carbohydrate on my plate that’s why I opted for the beans instead of rice. It turned out to be a really great idea. Here’s curry tannia and saltfish. Enjoy!
CURRY TANNIA AND SALTFISH
1 lb tannia
1 cup flaked salfish
1/2 cup onion, chopped
1 1/2 tbsp. garlic, minced
1 1/2 tbsp. chive, minced
1 tbsp. chadon beni, minced
1 tsp. masala powder
1/2 tsp. turmeric powder
1 tsp. masala powder
1 tsp. geera powder
3 tbsp. curry powder
5 tbsp. water (for curry mixture)
2 cups water
Peel and wash the tannia.
Dice and set aside.
Boil the salfish in 4 cups of water. Remove the skin and bones; flake and set aside.
Heat 3 tbsp. oil. Saute onion and garlic.
Mix together the curry, masala, turmeric and geera in 5 tbsp. water.
Add to the onion and stir until sticky.
Add the tannia.
Stir until evenly coated with the curry mixture. Add 2 cups of water.
Cover and simmer for 10 minutes.
Then add salfish…
chadon beni and chive.
Stir and let it simmer for 2 more minutes. Allow to cool and serve with beans or vegetables.
Curry Tannia and Saltfish
Ingredients
- 1 lb tannia
- 1 cup flaked salfish
- 1/2 cup onion chopped
- 1 1/2 tbsp. garlic minced
- 1 1/2 tbsp. chive minced
- 1 tbsp. chadon beni minced
- 1 tsp. masala powder
- 1/2 tsp. turmeric powder
- 1 tsp. masala powder
- 1 tsp. geera powder
- 3 tbsp. curry powder
- 5 tbsp. water for curry mixture
- 2 cups water
Instructions
- Peel and wash the tannia.
- Dice and set aside.
- Boil the salfish in 4 cups of water. Remove the skin and bones; flake and set aside.
- Heat 3 tbsp. oil. Saute onion and garlic.
- Mix together the curry, masala, turmeric and geera in 5 tbsp. water.
- Add to the onion and stir until sticky.
- Add the tannia.
- Stir until evenly coated with the curry mixture. Add 2 cups of water.
- Cover and simmer for 10 minutes.
- Then add salfish chadon beni and chive.
- Stir and let it simmer for 2 more minutes. Allow to cool and serve with beans or vegetables.
So how did you like the recipe? I do hope you can get your hands on some tannia at the market; it goes fast.
Ah gone 🙂
I knew about the curry Tannia before but the salfish combination “wow”… I am definitely trying this!
Good to know…thanks!
Long time I havent seen or heard about tannia
I could do w some of this right now
What is tannia?
Check out the picture. You’ll see what it looks like.
Yum yummy, I will definitely try this!
That dish looks delish will have to try it. Thanks Felix.
Meh mout waterin so much, ah have to try dis recipe.
Buh yuh have no shame? Going on de worl wide web wit ah dent up pot?
It seems so Jay. My wife already told me abut it lol 🙂
Grandmother used to cook that a lot.
Never heard of tannia
You know, we get tania regularly here in Barbados. This so reminds me of an absolute favourite – curried eddoes. I like it plain, no fish or shrimp with it. Your curry has me drooling.
Curried eddoes, now that’s a thought 🙂
OH YES>